Target level of study
BAC +5
ECTS
120 credits
Duration
2 years
Training structure
Faculty of Pharmacy
Language(s) of instruction
French
Presentation
The Diplôme National d'Œnologue (DNO) level (Bac + 5) is the only accredited training for oenologists.
Etymologically, the term oenologist means "one who possesses the science of wine". The oenologist is a qualified expert who, thanks to his or her scientific and technical knowledge, assumes full responsibility for wine-making.
The course lasts 2 years and is open to continuing education and apprenticeships.apprenticeship. It combines theory, practical work, lectures, visits to wineries and companies, and internships. Many professionals are involved.
Training benefits
The University of Montpellier's Centre de Formation en Œnologie has a long tradition within the Faculty of Pharmacy. Its mission is not only to provide training, but also to look to the future with research activities. It is ideally located in Montpellier, in the heart of the world's largest vineyard. The Center, which welcomes 80 students a year over two years of study, awards the Diplôme National d'Œnologue (bac + 5 years). To enter the Diplôme National d'Œnologue program, students must have an L3 or equivalent in scientific disciplines.
Program
FIRST YEAR
- A compulsory 3- to 4-week pre-internship is carried out before the start of the course.
- First-year courses focus on viticulture and knowledge of grapes and wine (analysis and control, production and processing).
SECOND YEAR
- A minimum 16-week internship (leading to a thesis and presentation) must be completed at the beginning of the year.
- Thanks to optional teaching units set up in partnership with other universities, students can deepen their training in the following areas: sustainable viticultural economics, oenological biotechnologies, eco-design of tomorrow's wines, Grands Crus construction, in-depth knowledge of champagne and sparkling wines, fermented and distilled products.
Select a program
1st year of the national oenologist diploma
1st year of the Diplôme National d'Oenologue
Microorganisms and fermentation
6 creditsWine composition and evolution
8 creditsWinegrowing internship
3 creditsThe vine and its environment
6 creditsMust and wine analysis techniques
6 credits
2nd year of the national oenologist diploma
2nd year of the Diplôme National d'Oenologue
Mobility UEs
Your choice: 1 of 7
Learning
Oenological biotechnology
3 creditsfermented and distilled products
3 creditsIn-depth knowledge of champagne and sparkling wines
3 creditsEco-design for tomorrow's wines
3 creditsSustainable wine economy, prospects and innovations
3 creditsbuilding grands crus: quality, identity and reputation
3 credits
Practical training
15 creditsCHOICE 1
6 creditsQuality and environmental management system
4 creditsOther vine and wine products
4 creditsother CT vine products
other vineyard products CC
Your choice: 1 of 7
Learning
Oenological biotechnology
3 creditsfermented and distilled products
3 creditsIn-depth knowledge of champagne and sparkling wines
3 creditsEco-design for tomorrow's wines
3 creditsSustainable wine economy, prospects and innovations
3 creditsbuilding grands crus: quality, identity and reputation
3 credits
Professional tasting
4 credits
Admission
Admission requirements
Initial training :
- General bachelor's degree in biological, chemical, biochemical and agronomic sciences.
- Licence 3 Chimie Prépa DNO
- Any other higher-education diploma equivalent to 180 ECTS credits in the same field.
Continuing education :
- Taking professional experience into account.
How to register
Registration via e-candidat
Capacity
40 students per year
And then
Professional integration
The DNO offers young graduates or executives in continuing education, specialized training and professional integration in professions related to grape or wine production:
- Manager of private or cooperative wineries,
- Production Manager
- Head of Culture
- Oenology consultant ,
- Quality manager.
- Analytical Laboratory Manager
- Wine trade and export
- Technical or sales manager for oenological equipment or products
- Managers and technicians from unions, interprofessions and industry administrations
- Purchasing management in trading companies